Triple Almond Biscotti

'Tis the season, everyone!  This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest.  This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.

Don't be afraid of the fancy-pants Italian name (which means "twice baked").  And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy homemade goodness.

This recipe uses three forms of almond to power-hit these biscotti with loads of flavor.  There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds.  I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.

Triple Almond Biscotti

2 c. flour

1 c. sugar

1 t. baking powder

1/8 t. salt

3 eggs

2 T. Amaretto

1 t. almond extract

1 t. vanilla extract

1 c. toasted chopped almonds (optional)

6 oz. vanilla almond bark or white chocolate

1/4 t. nutmeg

Pre-heat oven to 300°. Line a sheet pan with parchment paper. 

In a bowl, combine first four ingredients with a whisk.  

In a separate bowl, whisk eggs, Amaretto, and extracts.  Add the dry ingredients and mix until combined. Fold in almonds.  The dough will be a bit sticky at this point but it'll all work out in the end. 

Turn out onto parchment paper and shape into two logs about 10 x 3 inches.  You may need to flour your hands to prevent the dough from sticking as you shape it.

Bake for 20-30 minutes or until firm and lightly golden brown.  Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices.  

Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time.  Let cool completely.  

In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted.  Using a spoon, drizzle melted candy over biscotti.  Allow to set.

Butter Toffee Blondies

I have a confession to make.  I'm not crazy about brownies.  I mean, they're good, and I'll always eat them. But they are just so-so.  Rarely have I had a really good, gooey, fudgey brownie that was memorable.  Now a Blondie?  Absolutely!

What is a Blondie, you ask?  Let me tell you.

Blondies have the texture of a moist, slightly under-baked brownie.  The flavor is sort of a brown sugar, butter, and butterscotch-y combination.  One could say they have toffee-ish taste.  No matter, they are everything that is good about a brownie ~ the moistness, the sweetness, and the richness.

The tops of these Butter Toffee Blondies will have a lovely crackle-y top.  The scent of butter and brown sugar (which is pretty much my favorite thing ever) will make you want to dig in right away, but I suggest waiting until they cool. Unless you simply cannot help yourself.  In that case, grab a spade and dig in like Bob the Builder.

Butter Toffee Blondies

1-1/2 sticks butter, plus more for buttering pan
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
1-1/2 t. Vanilla extract
1 c. white chocolate chips
2 Heath bars, King size (2.8 oz each), chopped (about 2/3 cup)

Pre-heat oven to 350°.  Butter an 8 x 11-1/2 inch baking dish.  Line with parchment paper, leaving an overhang on 2 sides.  Butter the parchment.

Whisk the flour, baking powder, and salt in bowl.

In a saucepan, melt the butter and both sugars.  Whisk until combined well.  Allow to bubble gently for about 5 minutes, whisking frequently.  Pour into a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract.  Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and toffee chips, and transfer to prepared pan.

Bake for 25-30 minutes, checking doneness after 20 minutes.  It's ready when the top cracks slightly and a skewer inserted into the center comes out with moist pieces clinging to it.  Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares.